1 qt. sauerkraut
2 med. heads of cabbage
3 lbs. of lean ground beef
2 eggs, well beaten
1 lg. finely chopped onion
1 tsp. pepper
2 tbsp. any hot sauce
1/2 c. grated cheese
36 oz. tomato juice
1 tsp. salt
1/2 c. uncooked ice or 1 pkg. uncooked success boil in bag rice

Soak heads of cabbage, with cores removed, in very hot water until leaves will separate and are pliable. Remove 8 whole leaves from each head of cabbage. Chop remaining cabbage and set aside. Combine the following ingredients in large mixing bowl and mix by hand (be sure hands are clean) : beef, eggs, onion, rice, 1/2 teaspoon salt and pepper, hot sauce, grated cheese, and 12 oz. of tomato juice. Cover bottom of 6 quart roasting pan with half of chopped cabbage. Using palm of hand as a scoop, fill all 16 cabbage leaves and roll each one up.

Place 8 of the rolled up cabbage leaves on top of chopped cabbage in bottom of pan. Drain sauerkraut and spread half of sauerkraut over the 8 cabbage rolls. Sprinkle 1/4 teaspoon salt and pepper over rolls. Pour 12 oz. of tomato juice over rolls. Spread remaining chopped cabbage over rolls and add final 8 rolls. Sprinkle remaining salt and pepper, cover with rest of sauerkraut and 12 oz. of tomato juice. Cover with lid and cook on top of stove on low to medium heat for approximately 3 hours. Yield: 8 servings.